Cookouts and pool parties are right around the corner, so I wanted to share some recipes that are easy to make and feed a crowd! These Cannoli Bites are perfect - and you probably won’t believe me when I say they are meal plan approved!
Cannoli Bites
Servings: 24 (1 bite each)
INGREDIENTS:
FOR DOUGH:
2 cups gluten-free all-purpose flour
1 tsp. xanthan gum
¼ tsp. sea salt (or Himalayan salt)
2 Tbsp. unsalted organic grass-fed butter, chilled, cubed
1 large egg yolk
½ cup white wine
FOR FILLING:
2¼ cups part-skim ricotta cheese
¼ cup + 2 Tbsp. powdered sugar
¼ cup + 2 Tbsp. semisweet mini chocolate chips
INSTRUCTIONS:
1. Preheat oven to 400° F.
2. Lightly coat a mini-muffin pan with spray; set aside.
3. To make dough, add flour, xanthan gum, and salt to a food processor; pulse to combine.
4. Add butter; pulse until broken down to pea-sized pieces. Add yolk and wine; pulse until dough forms.
5. Turn dough out onto your work surface; knead for 7 to 8 minutes, or until smooth. Flatten into a ½-inch-thick disk; wrap in plastic wrap. Refrigerate for 30 minutes.
6. To make filling, add ricotta, sugar, and chocolate chips to a medium bowl; mix well.
7. Add ricotta mixture to a resealable plastic bag; refrigerate until ready to use.
8. Unwrap dough; lightly dust with flour. Roll out to 1⁄8-inch thickness; cut into rounds with a 2½-inch cookie cutter. Re-form scraps into a ball; roll out ball. Cut into rounds until all dough is used up.
9. Press dough rounds into wells of muffin pan, molding them evenly up the sides of each cup, flattening the areas where they fold and overlap.
10. Lightly coat the top of the dough with spray; bake for 10 to 12 minutes, or until crisp and golden brown.
11. Transfer to rack to cool completely.
12. Once shells have cooled completely, remove ricotta mixture from fridge and snip one corner off of plastic bag; pipe approximately 2 Tbsp. mixture into each cup. Enjoy!
Portion Fix Containers: 1 yellow, 1 tsp.
2B Mindset Plate It!: A great occasional treat - be sure to track it